Making Menemen
This is a breakfast of necessity. You want to cook the vegetables until they lose their structure and surrender their liquid, creating a thick, vibrant sauce that the eggs can settle into.
Control the moisture before adding the eggs
If you add the eggs while the tomato mixture is too watery, the result will be thin and soupy. Let the liquid evaporate until the base is thick enough to hold a wooden spoon upright.
- shallow non-stick or heavy-bottomed skillet
- wooden spatula
- sharp chef's knife
What goes in.
- 3 tbspextra virgin olive oil
- 2green sivri or bell peppers, diced
- 4ripe tomatoes, peeled and chopped
- 3large eggs
- 1/2 tspsea salt
- 1/2 tsppul biber (Aleppo pepper)
The slow scramble
Do not overbeat your eggs. Add them directly into the skillet and use your spatula to move them slowly through the sauce, creating large, soft ribbons instead of small, tight clumps.
The method.
Sauté the peppers
Heat the olive oil in your skillet over medium heat. Add the peppers and cook until they are soft and the edges start to turn golden, about 5 minutes.
Reduce the tomatoes
Add the tomatoes, salt, and pul biber to the skillet. Cook, stirring occasionally, until the tomatoes have completely broken down into a thick, pulpy sauce. This should take about 8 to 10 minutes.
Add the eggs
Lower the heat. Crack the eggs directly into the pan. Use your spatula to gently swirl the yolks and whites into the tomato base, pulling from the edges toward the center.
Finish the dish
Remove the skillet from the heat when the eggs are mostly set but still look glossy and slightly runny. They will continue to cook in the residual heat of the pan.
Other turns to take.
Sucuklu Menemen
Add thin slices of spicy fermented sausage to the skillet with the peppers, letting the fat render out before adding the tomatoes.
Cheesy Menemen
Stir in a handful of crumbled feta or grated kasar cheese during the last minute of cooking for added richness.
When it doesn't go to plan.
Peeling the tomatoes is non-negotiable for a smooth texture; cut an 'X' on the bottom and blanch them for 20 seconds if the skins are tough.
Use a shallow pan to maximize surface area, which helps the tomato liquid evaporate faster.
Serve directly from the skillet to keep the eggs warm and prevent them from overcooking on a cold plate.
The ones that keep coming up.
Should the eggs be fully incorporated or distinct?
The ideal Menemen has a marbled look. You want streaks of white and yellow running through the red tomato base, not a uniform orange color.
Can I use canned tomatoes?
Only if they are high-quality, whole peeled tomatoes that you crush by hand. Fresh, ripe tomatoes provide the best balance of acidity and sweetness.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe